Tabbouleh salad

Tabbouleh salad

Total: 50 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / people: 190 kcal
, Fat: 10 g
, Carbohydrate: 18 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To cook the bulgur wheat

1 ½ dl water
50 g bulgur
½ tsp sea salt


2 spring onions incl. green parts, cut into thin rings
2 tomatoes, diced
1 slicing cucumber, deseeded, diced
1 bunch flat-leaf parsley, finely chopped
1 bunch peppermint, finely chopped
1 red chilli, deseeded, finely chopped
1 organic lemon, use grated zest and juice
3 tbsp olive oil
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How it's done

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To cook the bulgur wheat

Bring the water and bulgur wheat to the boil, season with salt, reduce the heat and simmer for approx. 5 mins. Remove the pan from the heat, leave to stand for approx. 5 mins., drain, allow to cool slightly.


Mix the onions with all the remaining ingredients. Mix in the bulgur wheat, cover and leave to infuse for approx. 30 mins.

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